It's not hard at all to make your own bagels. And they're super tasty, both in the lunchbox, as an afternoon snack and as a supremely yummy breakfast. Our version is made with wholewheat and sprinkled with sesame seeds. But you can sprinkle them with whatever you like. Like poppy seeds, sunflower seeds, pumpkin seeds, etc. Enjoy!

Directions

1. Mix the boiling water with the milk, until the temperature is warm, not hot, to the touch. Dissolve yeast and sugar into the milk mix in a bowl - ideally in a bread mixer. Lightly beat the egg with a fork and add to the yeast- and sugar mix.

2. Add wholewheat flour, melted butter and salt and stir until the dough is smooth. Slowly add the plain flour bit by bit, while you stir or knead the best you can, until you've got a soft and supple dough, that just barely doesn't stick to your fingers. You might not need all of the flour - but if the dough is too moist and tacky, add a bit more. It depends on the type of flour, humidity, and all sorts of other technical stuff we won't bother you with right now!

3. Let the dough rise covered somewhere warm for 90 minutes. Now split it into 16 pieces and shape into rolls. Let them proof for an additional 15 minutes under a dishcloth. Flatten the rolls slightly with your hands - you want them about half an inch thick. Now make a hole in the rolls with your index finger, and spin them around your finger while still on the table, with your finger touching the tabletop. A bit like if you were doodling on the table with your finger! Spin until the hole is about an inch in diameter, give or take. Place the bagels on a baking tray with baking parchment and let them prove for 20 minutes. Bring a large pot of water to the boil and preheat your oven to 200 degrees convection.

4. Carefully place 2 or 3 bagels in the boiling water and let them cook for one minute - turn with a slotted spoon or similar halfway through, so they cook evenly on both sides. Remove the bagels with the slotted spoon and place back on the baking tray with baking parchment.

5. Brush the bagels with beaten egg and sprinkle with sesame seeds, poppy seeds, or whatever you like best. Bake for approx. 20 minutes, or until they're beautifully golden and sound hollow, when you tap the bottoms.

6. Let cool and use in the lunchbox with tasty fillings, or eat them as an especially tasty breakfast.

7. Enjoy!